Posts Tagged ‘Dessert’

Caramel Custard

Difficulty: Easy | Prep Time: 1 Hour | Cook Time: 1/2 hour | Yield: 6-8 servings

1 lt Milk
3 Eggs
6 ½ Tbsp – Sugar*
A small pinch Salt
2-3 drops Vanilla Essence
Raisins – For Decoration (Optional)


  1. In a pan bring the milk to a boil. Then keep it on heat for it to get condensed, till the milk reduces to ¾ lt.
  2. Add 6 tbsp of sugar and the salt and stir so that the sugar dissolves into the milk.
  3. Leave the milk aside for it to cool.
  4. Beat the eggs and mix it with the milk after it cools.
  5. Add the vanilla essence.
  6. For the Decoration – In a flat bottom (the sides may be cylindrical or otherwise) steel bowl, big enough to hold the milk, add ½ tbsp sugar and place the bowl on heat so that the sugar starts becoming caramelized. Once the sugar gets sticky and dark remove from flame immediately. Place the resins around the egde of the base of the bowl one at a time leaving a little space between each of them. Be careful not to burn your fingers as the sugar should be hot while you place the resins. Once the sugar is cold, the resins will not stick and the decoration will not be possible. **
  7. Now pour the milk mixture into the bowl. Cover the bowl with a lid and place it on steam in a pressure cooker and cook for about 5 mins on high and then 10 mins on low heat. If you do not have a pressure cooker, you may place the bowl into a big pan with some water in the base and cook it for a little longer on medium heat (about 25 – 30 mins)
  8. Once cooked, let the caramel custard cool. Then run a knife around the edge of the bowl so that the custard no longer sticks to the bowl.
  9. Now place the serving plate upside on the bowl and then turn the plate and the bowl over. The custard would come out of the bowl easily this way, with it’s decoration intact.
  10. Now you may refrigerate and serve the custard cold or otherwise serve it as it is.

*The sugar quantity may be reduced or increased according to one’s taste.
** If you do not want to decorate, you may skip this step. Or, you may caramelize it without the resins.


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Carrot cake

Difficulty: Easy Prep Time: 15 mins Cook Time: 15 -20 mins Yield: 9”x9” Cake

1½ cup Grated Carrots
1 cup Flour
¾ tsp Baking Powder
2 Eggs
1 cup Sugar
¾ cup Vegetable Oil
½ tsp Cinamom Powder
¼ tsp Salt


  1. In a bowl add the eggs and the sugar. With an electric beater, beat them till you get a thick, creamy, off-white coloured mixture. It should take you about 3-4 mins.
  2. Now add all the other ingredients into this mixture. Using a ladle mix the batter well.
  3. Take a 9”x9” square baking dish (or any other shape with similar capacity). Apply oil to its sides and bottom.
  4. Cut a butter paper in the size of the baking dish’s size. Grease it baking on both sides with oil and place it in the baking dish.
  5. Pour the cake batter into the baking tray.
  6. For baking in an oven preheat the oven. Then bake the cake at 180 dgree temparature, for about 20-25 minutes till it is done and the cake gets a nice brown colour on the top.
  7. You should keep checking in between, piercing the cake with a toothpick or a fork to see if the cake in done in the center. If nothing sticks to the toothpick, then the cake is done.
  8. You may also micro cook the cake on high for about 10-12 minutes. It should be done by then. For the browning, use the grill-combi option during the last 2-3 minutes.
  9. Cool the cake and then run a knife along the edges.
  10. Turn the cake upsidedown on to a platter, remove the butter paper, slice and serve.

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